To celebrate their arrival to our shores, we asked the folks at Mezcal Coyotero for some of their favourite cocktail recipes…

From the Swiss Alps to the Mediterranean Sea, the Rhône River meanders through one of France’s most storied wine regions, the namesake Rhône Valley. 

The region is noted as the homeland of both Syrah and Viognier, as well as other natives such as Grenache, Mourvedre, Cinsault and perhaps most importantly, Dhall & Nash’s own Jean-Jacques Bourvis. The Rhône Valley is also renowned as a gastronomic destination within Europe, so to have a world class wine region right on their doorstep is as convenient as it is serendipitous. 

Year after year, the Margarita remains the single most-ordered cocktail IN-THE-WORLD! And why not? The best Margaritas offer a perfect ratio of lime, tequila, and orange liqueur. Mex together the iconic palate pleasers of sweet, sour, and salty and they become a thing of beauty. Shaken or frozen, with salt or without, whichever way you like your margarita, this beloved tipple may seem like a pretty “basic” cocktail. One would hope even, that every trendy cocktail bar worth their margarita salt is able to execute this popular classic sublimely and consistently. But ay caramba(!), they so often don’t!

BESOS is the supremely slurp-worthy Margarita premix crafted to heavenly perfection by Mexican maestro, Chef Luis Cabrera. This is his signature recipe blended with premium ingredients and ready to serve straight from the bottle. Shake with ice and pour on the rocks to experience the authentic taste of Mexico. Fans of this tequila tipple are in for a real treat. Besos Margaritas is mixology’s version of an iconic rock star. It will never disappoint. Salud!

In the halcyon days not so long ago, a single bottle of scotch whisky shattered the record for most expensive wine or spirit ever sold at auction. The Macallan Fine and Rare 60-Year-Old fetched a staggering $1.9 million USD. Why so much you ask? Well, the 1926 vintage malt was drawn from a legendary barrel, prized by collectors for its near-mystical characteristics. To some, this may seem astonishing, but for true connoisseurs of fine scotch whisky, nothing will do but the absolute best.

And Scotland has produced some of the best whiskies the world has ever seen. To appreciate the complexity and intricacies of a fine bottle of Scotch, one develops an adoration, indeed, an obsession with Scotch whisky.

Incredibly, there is this parallel universe out there with people who are as aggressively passionate about fine whisky as we are about fine wine. The seemingly endless pursuit of exceptional flavours is a habit of whisky drinkers the world over! The fervour surrounding a great whisky should not be a surprise to anyone. Let alone us at Dhall & Nash.

So, it is Dhall & Nash’s distinct privilege to unveil The Whisky Cellar’s Series 003 of highly anticipated, rare, collectible, and guaranteed-to-sell-out, exclusive Scotch Whiskies.

This exceptional collection explores different styles with an array of colours, aromas, and flavours. The Whisky Cellar is a real cellar. They select casks they love and mature them. They pick whiskies to be loved, not because they know they’ll sell them; but because this is their moment.

For us at Dhall & Nash, we were impressed with the fantastic quality of The Whisky Cellar releases and counted ourselves fortunate to be able to secure a limited allocation from Keith bringing these unique whiskies to the NZ market. Each bottling in Series 003 is a fantastic representation of what the distilleries do, showcased with no-chill filtration or colour additions and at cask strength, making these releases as close to drinking from the cask as possible. An exceptional taste experience!

Bonnington explains their independent bottling approach, “We are a flavour diversity driven bottler, and our core message is that, if we love the spirit enough, we will bottle it, irrespective of age, region, cask type or style. We want to bring to market extremely high-quality one-off whiskies which represent good value to the consumer.”

After decades of relationship building in the industry and with a comprehensive network of sources plus an expert panel of testers, including master whisky maker Max Macfarlane, The Whisky Cellar selects exclusive and exquisite single casks of Scottish whisky. Basically, if he likes it enough and the story is an interesting one, the whisky is bottled – but only when Keith thinks the time is right to do so. These Private Cellars Selection 003 Series Keith thinks would make a really interesting ‘tasting flight’, exploring all the different styles.

When it comes to maturing and finishing, bourbon, sherry, and madeira casks are used which give the whiskies that extra touch of something special. All the whiskies are placed on the market at cask strength and, as exclusive individual bottlings, and extremely limited editions. Keith hopes that his whiskies will bring you as much joy as creating this selection did for him. Sláinte!

We asked the Keeper of the Quaich, Keith, what trend he sees as the next big thing on the whisky horizon? “I have high hopes for single grain and will deliberately champion this category because I think it is completely misunderstood and generally under-rated, especially at the older end of the spectrum. I defy any whisky drinker to try a well-aged grain, matured in a first fill bourbon barrel and not enjoy it. It’s a bit like bourbon-on-steroids and I think there’s a big opportunity to educate and engage here.”

Whether you are already one of those Whisky aficionados captivated by the wealth of aromas and tastes or you are just entering into the exciting world of whiskies – you will all surely appreciate hand-crafted fine spirits and, especially, the special classiness of carefully selected Scottish whiskies from The Whisky Cellar. One way or the other, you are in the right spot.

Here at D&N, we have become massive fans of The Whisky Cellar. We love what they do, the passion they bring, and the knowledge they share. We’re delighted to work with Keith Bonnington and his collaborators to share their indie whiskies, their craft and hope you too will partake in the pleasure of a bottle or more of the very collectible Series 003. There’s a dram for everyone in these Special Selections.

But be prepared, once you see a bottle that appeals, you should move fast. Due to the nature of small batch and single cask whisky, many of these Whisky Cellar Special releases are available in very limited quantities and the number of bottles that reach this part of the world can be frustratingly small. So do not delay – Grab your rare and precious favourites fast!

For Keith Bonnington, whisky is “always a loyal companion in times of reflection, concentration, grief and celebration. It is always treated with due respect and has vouchsafed him so many unforgettable moments over time.”

The world of fine whisky can seem intimidating to start, as people tend to wax romantically about tasting notes and the complexity on the palate – just like wines! But there’s no reason for anyone to feel scared off by scotch whisky, whether it’s a single malt, single grain, or blended. To truly appreciate a good Scotch whisky, it does help to understand its terminology and the process that transforms ordinary barley into an extraordinary drink. Time to deep dive into the wondrous world of whisky.

If you’re a whisky fan, you’ve probably seen this term thrown around – here, we break down what independent bottlers are, the awesome work they do, and thus better understand our favourite indie bottler – The Whisky Cellar.

Scotch whisky has a rich independent bottling sector, producing excellent whiskies as good as anything to come from a distillery-associated brand. Independent Bottlers are not a new thing. They have been around since the Dawn of Whisky (i.e., ages).

Distilleries don’t own every cask of whisky hidden in the warehouses of Scotland. They might make the spirit, but as soon as it leaves the still, all bets are off. Distillers swap and sell both new spirit and casks of mature whisky, and behind the scenes there is a network of brokers who keep the whole process running.

The end result is that there are lots of other whisky companies out there, independent of the distilleries who made the whisky. Whether it’s single casks and small-batch single malts, whiskies that don’t show a distillery’s usual character, boutique blends and blended malts, grain whisky, or something that falls between the cracks, indies have something for everyone!

• They might sell the whisky as a ‘Single Cask Whisky’. When making a bulk batch of whisky, it is important to the original distiller that each bottle tastes the same – so they will blend all the casks in a huge vat, so each resulting bottle tastes the same (similar concept to N.V. Champagne). In reality, each cask has a unique flavour (depending on the cask it is in, where in warehouse the particular cask is housed etc) so the indie bottler may choose to bottle directly from the cask, hence the name ‘single cask whisky’.
• They might take the original cask and mature it in a different climate or transfer the whisky to a different cask for maturing, resulting in a totally different ‘finish’.
• They might create a boutique blend where they may blend multiple whiskies to create a new, unique (often experimental or innovative) blended whisky.

Depending on the trade agreement they have with the source distillery, some independent bottlers will credit the original distiller on the label, and some will sell the whisky with no mention of the original distiller.

Independent bottlings – For some who reach a level of nerdiness in their whisky drinking life, where they just want to try something else apart from the official bottlings – enter the independent bottler like The Whisky Cellar. Whilst the established distilleries produce amazing liquids, and their official bottlings are great, people are always striving to try something a bit new. The idea of craft and small batch is nothing new in the spirits industry, and people desire that in whisky as well. Independent bottling offers you the chance to try a side of that distillery you might not have tried before, because often they will be single casks or the marriage of one or two casks — not necessarily a marriage of dozens.

One of the awesome aspects of independent bottling is that they have the freedom to experiment with casks, maturing and blending that the larger distilleries don’t – and we think their experiments have amazing results!

Another great aspect of independent bottling is that it allows great whisky to be purchased at a fraction of the original price – as independent bottlers don’t have the enormous overheads that distillers do.

There are 5 different categories of Scottish whisky, and each category boasts some phenomenal choices. Here’s the different types and what that means:

Single Malt: The easiest way to understand this term is to break it down into two parts: “single” refers to one distillery, while “malt” refers to how the whisky is made. Then this is whisky made from 100% malted barley from one single distillery by batch distillation in pot stills. Single malts are celebrated (with justification) as being the highest quality Scotch whisky compared to the other types. From 2012, Single Malt Scotch Whisky must be bottled only in Scotland.

Blended malt: This is whisky made from 100% malted barley produced in two or more distilleries.

Single Grain: Under scotch whisky law, if a whisky isn’t made from malted barley, it legally is defined as ‘grain’, which 99% of the time means corn (maize) or wheat.

Blended Grain: Like with the blended malt, this is whisky made from wheat or corn that has been produced at two or more distilleries.

Blended: A mix of malt whisky and grain whisky from two or more distilleries. Almost nine out of 10 bottles of Scotch enjoyed around the world are Blended Scotch Whiskies.

This category is the foundation of the industry and the art of the Master Blender, combining up to 60 different Scotch Whiskies, is a skill which is revered. The aim of the blender is to produce a whisky of a definite and recognisable character, and that the blend should never vary from this standard, which customers all over the world will have come to enjoy and love.

The production process of scotch whisky is surprisingly simple. It involves malting, mashing, fermentation, distillation, and maturation.

1) Malting — the process of turning barley into malt, very similar to the early stages of making beer. Barley is soaked or “steeped” in water, drained, then spread out on the malting floor to germinate. During the germination process (generally 6 or 7 days), enzymes are released, which convert the starches into maltose, a sugar. At this point, the malted barley is dried using the smoke from an underground furnace called a “kiln.” The fire for the furnace is often stoked with peat which is why you’ll hear scotch drinkers refer to a “smoky peat” flavour in many whiskies.

2) Mashing — the dried malt is then ground into a course flour with the consistency of oatmeal, called “grist.” The grist is then mixed with hot water and pumped into a vessel called a “mash tun.” In the mash tun, the water and ground malt are thoroughly mixed and allowed to steep so that the sugars in the malt are released into liquid. This sugary liquid is called “wort.”

3) Fermentation — the wort is then drawn off and pumped into large wooden or steel vessels called “washbacks.” Once there, it is combined with yeast and allowed to ferment. The length of fermentation can be different depending on the environment, but it generally takes about two days. The living yeast feeds on the sugars, producing alcohol and small quantities of other compounds known as congeners, which contribute to the flavour of the whisky. The resulting liquid is anywhere from 5-8% alcohol by volume and is called “wash.”

4) Distillation — the wash is distilled twice (single malt in a pot still, grain whisky in a Coffey still). The first still is the wash still and is used to separate the water from the alcohol by boiling the wash, collecting the evaporated alcohol which condenses at the top and collecting it in a condenser. The resulting liquid is called “low wine” and is approximately 20% alcohol by volume.

The low wine is then sent through the second still, also called the “spirit still.” This process is slower, and the climate must be very closely monitored. The stillman discards the first part of the distillate, called ‘foreshots’ and the last part known as ‘feints,’ because these contain unpleasant higher alcohols. The centre part of the distillation is preserved, and this is the whisky we drink. This spirit is colourless and gets its colour during maturing in oak barrels.

(By law, single malt Scotch must be made on pot stills – those graceful, curving copper things without any plates in the neck. Unlike column stills, pot stills can only work in batches – wash goes in, spirit comes out, backset is removed, and still is recharged.)

5) Maturation — the unfinished Scotch is then placed in oak barrels, or casks, for the maturation process to begin. Throughout the maturation the whisky becomes much smoother, increases in flavour, and begins to retain the golden colour of the barrels inside which it rests. Traditionally second-hand sherry barrels were used to age whisky, but today bourbon barrels are as common. Some producers experiment with other varieties including port, beer, cognac, and even wine. Each barrel passes on a distinct flavour to its contents.

In order to be considered “Scotch” is must be aged in Scotland for at least three years. Though each whisky reaches its maturation at different ages, most are now aged anywhere from 8-20+ years. Many feel that the longer a scotch is aged the smoother and more flavourful it becomes — old whiskies are also rarer and cost quite a bit more.

Just as in the wine world, where names like Napa Valley, Burgundy, or Chianti tell someone not just where a wine is made, but what to expect as far as variety and character, Scotch whisky has its own geographic intricacies.

Lowland — the whisky of this region is generally considered to be more mild, mellow, and delicate. The three distilleries in operation include: Glenkinchie, Bladnoch, and Auchentoshan.

Highland — the largest geographic region for Scotch includes well-known distilleries such as: Dalmore, Glenmorangie, Oban, Talisker, and Dalwhinnie.

Islay — known for heavier, more smoky Scotch varieties, it has eight distilleries, each with their own unique character including: Ardbeg, Bowmore, and Laphroaig to name a few.

Speyside — adjacent to the River Spey, the area with the largest number of distilleries to include: Glenfiddich, Aberlour, The Glenlivet, and The Macallan.

Campbeltown — the smallest of the whisky producing regions, once home to several distilleries, but now only home to three: Glengyle, Glen Scotia, and Springbank.

Cask strength – refers to whisky that comes directly out of the barrel, not proofed down by water. A lot of whisky is diluted with water to bring it down to 40% abv (alcohol by volume). However, some distillers will add less water and dilute it to taste. Sometimes, no water is added at all. These whiskies are usually labelled “cask strength” and are often bottled at 50% abv or higher.

Some distilleries take great pains to avoid their casks entering the third-party supply chain and have been known to adopt the practice of “teaspooning” which is adding a minute quantity of another whisky to casks of a well-known single malt in order to prevent them from being bottled under the original identity – they are then required to be labelled as ‘Blended’. Smart independent bottlers have long concluded that it isn’t worth the risk of legal action to bottle those brands, even if they could get a cask, which may explain the availability of at least some of those mysterious bottles with a generic regional descriptor rather than a specific distillery name.

A cask that has previously been used to age sherry, port, bourbon, or other aged wines or spirits, and is now being used to age another whisky for the first time. First-fill casks impart the most prominent characteristics of the previous liquid on to the whisky, while each subsequent fill (refills) will receive progressively less influence.

Scotch Whisky must be matured in oak casks for a minimum of three years and is often matured much longer. ‘Finishing’ is an extension of the maturation process, when the spirit is subsequently filled into empty casks that previously held other wines or spirits for a further period at the end of maturation. The cask used for finishing must have been drained of any liquid prior to its use and any change in the spirit will therefore result from its interaction over time with the wood of the cask.

Cask size – has a significant influence on the speed of whisky maturation and therefore on the whisky’s taste. In a small cask, the ratio of whisky to cask wall is higher than in a large cask. The larger the cask, the less contact there is between whisky and wood and the slower the whisky matures. However, a faster maturation process is not necessarily the better one. Below you will find the most common cask sizes in the whisky industry and what each size of cask means for the maturation of whisky.

American Standard Barrel (Bourbon Barrel) – Predominantly used to mature bourbon, these 200 litre casks are most commonly made using American white oak. Scotch whisky is most frequently aged in these used Bourbon barrels as by law in America, Bourbon is required to be always aged in new oak barrels (first-fill). It’s a great symbiotic relationship that exists between bourbon and Scotch whisky producers. For economic reasons, it has become standard practice in Scotland to mature whisky in these used Bourbon casks. Bourbon barrels add, for example, vanilla and a light sweetness.

Hogshead – Once a measure for wine and ale, these 230-250 litre casks are nowadays popular for maturing whisky. The size of hogsheads means that there is less interaction with the wood than in smaller casks, allowing for a longer maturation period. A hogshead, or ‘hoggie’, is essentially a reconstructed barrel fitted with extra staves of other casks. For example, a Bourbon barrel with additional staves becomes an ‘American hogshead’ or ‘Bourbon hogshead’ and holds about 250 litres. Hogsheads can also be made from the staves of former Sherry casks, which also contain around 250 litres.

Port Pipe – Anything from 350 litres up, Port pipes rank among the biggest casks used and are usually around the size of a butt. Named for the Portuguese word ‘pipa’ – meaning cask – these are used to mature port and have been used to mature whisky more and more in recent years.

Butt – In the sherry industry, butts comprising as much as 500 litres are very widespread and common. The term ‘butt’ is derived from the Italian word ‘botte’, which means cask. In the past, sherry and port were transported in these casks across the English Channel to the UK. As with the Bourbon casks, the Scots took the opportunity to save money by maturing their whisky in the used sherry casks that were already there. Sherry casks lend richer sweetness with a range of fruit cake and dried fruit notes. Other sherry terms may appear on labels as ‘PX’, ‘Fino’, and ‘Oloroso’.

Puncheon – The puncheon is an old English unit of measurement, after which this type of cask was named at some point. Puncheons are widely used for maturing sherry. Like a butt, a puncheon also holds 500 litres, but it is shaped in a slightly different way. It is wider and more compact. Some puncheons are also built bigger than others (up to 700 litres) – or smaller if they are used for the maturation of rum. In whisky production, however, the most common puncheon is the sherry puncheon.

Madeira Drum – The fortified wine of the same name comes from the Portuguese island Madeira. It matures in the so-called ‘Madeira drums’ that have a capacity of 650 litres. These drums are even more compact than the similar sherry butts or port pipes. In Whisky maturation, Madeira drums are particularly popular for finishes, to add the aromas of Madeira wine to the whisky before bottling.

Barrique – originally from France to age and transport wine. Accordingly, most barriques are made of French white oak and are slightly larger than hogsheads. About 225 litres of whisky can be stored in one barrique. This whisky naturally absorbs the aromas of the wine from the cask.

Quarter casks – are smaller casks in which whisky often matures to gain more flavour. The smaller the cask, the higher the contact between whisky and cask wall and the more flavours the whisky can absorb. Quarter can mean either a quarter of a butt, i.e., 125 litres or a quarter of an American Standard Barrel, i.e., 50 litres. These cask sizes used to be very popular because they made it easier to transport liquids. Today, it is the advantage of faster maturing that makes quarter casks so popular, especially for secondary maturation.

Octave cask – contains only about one eighth of a butt, about 50 litres. Like in a quarter cask, there is a lot of interaction between the whisky and the oak wood in the Octave, which means that the malt absorbs a lot of aromas relatively quickly. However, an octave is somewhat rounder in shape than a quarter cask.

What is the alcohol strength of whiskies? If a whisky is between 40-50% alcohol by volume (ABV) this means that water was added before the whisky was bottled. 51%+, usually means that the whisky is ‘cask strength’, that it was bottled without adding extra water. Keep in mind that many older cask strength whiskies (25 years+) might still be cask strength even if the ABV dips below 50%. A higher alcohol strength isn’t always an indicator of quality, but generally cask strength whisky tends to be consistently good.

Many distilleries produce more than one type of whisky. The ratio of grains used in the mash might vary, it could be fermented or distilled in a slightly different way, aged for a variety of time periods, or different casks may be used to adjust how the finished whisky tastes. Some distilleries call each new variation on their house style an “expression,” meaning it’s how flavours found in a particular whisky are expressed, conveyed, or released.

Gin is definitely having a moment! Discerning drinkers still can’t get enough of gin, gin, glorious gin.

There’s no denying that gin is one of the fastest-growing spirits in the world. There really is an exciting ‘Gin-naissance’ hitting the shop shelves, trendiest bars and coolest clubs making it the drink du jour for both hipsters and discriminating imbibers alike.

Global sales of premium gin bottles are growing at around 20% annually, says IWSR Drinks Market Analysis firm, two-and-a-half times the rate of overall spirit sales.

With an abundance of flavours on the market, gin fans are spoiled for choice. Whether you take yours straight or prefer it in a cocktail (Dry Martini, anyone?), the gin used can make the difference between being boring and bland or really tickling your taste buds.

For this exact reason, Dhall & Nash did not want to hitch our gin wagon to any old distillery. What we came to realise in our spirits research, was that the ‘new’ Gin boom has seen consumers moving away from established brands on store shelves and towards small batch gin distilleries and artisan craft gin makers. This has been partly driven by the “craft” movement, which saw the rise of coffee roasteries, craft beer breweries, natural wines, and farmers’ markets. The focus now being on artisanal products, with people valuing authentically, locally produced products, where they can see and get to know the individuals making these products and partly driven by the realisation that gin can be so unique. Yes, us gin lovers already knew that the joy of gin is that no two gins are alike!

Without further ado, and with enthusiastic gin-ticipation, we welcome to our fine portfolio the ultimate craft gin that truly measures up! This is the highly-awarded and international fan favourite from Goa, India: Stranger and Sons Gin from Third Eye Distillery.

“There is nothing to not get excited by when it comes to Stranger & Sons Gin, a new and bloody delicious offering bursting out of Goa, India. It looks as great as it tastes, which helps, but it’s the cunning of its three young makers that mean it is poised to be one of the names that take over its home country. And then maybe the world too, as this distillery has the kind of potential we’ve not seen in years…” – Gin Foundry UK

While the original ‘gin craze’ of the Victorian era was given a bad rap and the booze was labelled as ‘mother’s ruin’, since the 20th century gin has consistently been portrayed in pop culture as an effortlessly cool, sophisticated booze.

But much is owed to the Indian subcontinent for other gin-fluences. The ubiquitous Gin & Tonic had its origins in India as a more palatable way for Victorian colonialists to down the bitter quinine that protected them against malaria. And exotic Indian botanicals are used for many gins as a point of difference. Indeed, around the world there is a long list of popular brands that tout Indian inspiration, yet Bombay Sapphire, Sikkim, Jodhpur, Opihr and Gin Wala are all distilled in Britain. So, despite India’s role in popularising gin, it has taken many years for home-grown firms to join the party.

This all changed in 2018, when three relatives, Sakshi Saigal, Rahul Mehra and Vidur Gupta recognised a worldwide thirst for quality craft gins and wanted to create one of the first fully Indian gins since the 1940’s. Together they founded Third Eye Distillery and Stranger & Sons Gin was born in Goa on the southwestern coast of India.

Where is this wondrous exotic world of Stranger & Sons? Located in the Western Ghats, Goa offers access to a bounty of spices along the Konkan and Malabar coasts and holds 3000 years as a key player in India’s spice trade. A former Portuguese colony and centre of commerce, Goa adopted much of their way of life, including their liberal attitude towards alcohol consumption – thus remaining the seat of alcohol trade in India. Distillation has long been one of Goa’s most traditional occupations, and so it was natural for Stranger & Sons to establish the brand in the sunshine state.

Ultimately though, the Stranger & Sons trio wanted to represent the new face of India, with all its quirks that people may not know about. Not just the old-fashioned colonial view of India. This is a cool, modern, and forward-looking India.

India is no longer the land of elephant rides, Maharajas, and snake charmers.

Stranger & Sons is an ode to contemporary India and its cultural diversity – the colours, the customs, the chaos, and the peaceful co-existence of it all. The ‘Stranger’ in their name is a nod to this wonderful Indian strangeness that is the invisible essence in the bottles. The ‘& Sons’ in the name is the common suffix of traditional Indian family-owned businesses that are inherited by each new generation. Stranger & Sons is a tribute to these inherited businesses and Indians’ entrepreneurial spirit. It was time to create a truly Indian gin for local and global audiences.

They chose inherently Indian botanicals that they believe represent their country’s diversity, to create a spirit that celebrates India’s agricultural history in a way no other spirit can.

Indians have a fondness for storytelling that is inherent and inherited – with rich mythological lores passed down from one generation to the next. These tales of politics, philosophy, and love, offer a microcosm of India’s unique culture. Instead of demystifying the mystique, myths and wonder of India, Stranger & Sons has added their own story – that of a three-eyed, two-tailed tiger that makes the gin in the jungles of the Western Ghats, and how she passed on her recipe to them.

The Stranger & Sons story thus begins with a mythical creature who chanced upon juniper berries hidden in the pocket of a sari blouse while roaming in Maharashtra. She’s known to appear at dusk and dawn, frequenting local bars in Goa and swapping secrets for drinks with Strangers.

From her, they have inherited the recipe for their Indian spirited gin and rather strange ethos, which governs how the drinks are prepared, how the stories are told and where they show up. While the creature is a rare sight, everything is filtered through her third eye!

“A brilliantly conceived and executed gin that heroes its predominately Indian botanicals and origin without masking traditional juniper and angelica gin botanicals. Best summarised as being traditional London dry in style but with dialled up Indian spice and citrus notes.” – Difford’s Cocktail & Spirits Guide

Stranger & Sons botanicals are crafted together, taking inspiration from India’s culinary heritage, which is centred around spices, by making use of all the wonderful spices available to them to introduce a three-dimensional gin that is proudly Indian and true to its origin.

Sourced from Macedonia; the headnotes and main flavour that makes a spirit a gin with its fresh, piney essence and unique citrus overtones.

A sweet wood with a distinctively polarizing taste which combines sweetness and bitterness that suitably adds to the sweet flavour profile of the gin towards the end of the palate.

Sourced from South India, its earthy flavour profile has a lemony touch with subtle notes of sweetness which can be perfectly paired with other spices for intricate seasoning.

Sourced locally from the neighbourhood spice farm, nutmeg is an extremely intense and versatile spice which is warm, fragrant, and slightly sweet with nutty undertones.

The outer covering of nutmeg; mace has a similar flavour and aroma but it’s sweeter and subtler with notes of cinnamon and black pepper.

Originally known as black gold, this botanical grows wild in the neighbourhood spice farm. It has a sharp and deep aroma and flavour which provides a strong spiced middle to their gin.

Often used in perfumery although they use it as a fixative for the gin, this botanical brings a woody flavour with herbal tones to the gin.

A commonly used spice sourced from South India, its aromatic flavour profile has a pronounced warm and spicy touch with a sweet finish that is similar to cinnamon but less overpowering.

Nagpur Oranges, known to be one of the best mandarin varieties in the world. Gondhoraj Lemon, also known as ‘King of fragrance’. Mosambi, also known as Indian bergamot or sweet lime, and finally, Nimbu, sourced locally from the garden behind the distillery

“The mark of quality for a gin, really, is not about age, it’s about good, quality production and the clarity of the botanicals that shine through in the spirit.” – Outlook India

There is a hearty dose of juniper, along with a healthy hit of black pepper, nutmeg, mace, coriander seed, angelica, liquorice, cassia, and swathes of those four different kinds of Indian citrus peels. You can look at the above botanical list and see some repeated in many other gins the world over, but the beauty of the Stranger & Sons’ botanicals is that the spices are all sourced locally and haven’t travelled for thousands of miles to get to the still. The clarity and freshness shines through in this delectable spirit.

Heady on the nose

As you take a sip of this inherently Indian gin, you’re greeted by a beautiful freshness from Indian citrus peels.

Mid-palate

Black pepper, coriander and mace follow to give this gin a strong spiced middle.

Aftertaste

Angelica root, cassia bark, liquorice and nutmeg make the finishing flourish warm and sweet.

Managing water waste at the distillery – Most distilleries use a constant flow of cold water, which is drained out. To reduce and preserve the amount they use for the 16-hour distillation run, they have invested in a tank that recycles the water. With their chiller and tank, they are able to save 10,000 litres of water per run and the drained water is directed to their botanical garden.

Employing Goa’s local fruit whisperers – For the citrus peels that perfume the Stranger & Sons Gin, women from a local self-help group visit the distillery on the day they make a new batch. Once the peels are utilised, the remains of the fruit are given back to the women, which they use to make pickles and cordials for Stranger & Sons’ hero cocktails, the Gimlet and the Gibson. They are typically housewives keen on learning different vocations, which give them additional income. They also help nurture the botanical garden – their traditional knowledge about farming spices helps Stranger & Sons understand which botanicals and fruits will flourish on their land.

Partnering with brands that champion sustainability – When it comes to trade partnerships, collaterals or collaborations, Stranger & Sons actively choose brands that share their values towards a sustainable future. Every Stranger & Sons collateral has been created in collaboration with brands that have social consciousness built into their DNA. ‘No Nasties’ (who produces their T-shirts) is an organic, fair trade and vegan clothing brand and ‘Corugami’ (who produces the shipper boxes) create all their packaging boxes out of recycled cardboard and mindfully sourced materials.

There is no plastic on their packaging – not even a dash of tape. All the botanicals are used whole, with no part discarded as waste. They’re also in the process of installing a solar roof, which will help to provide at least some of the energy that distilling uses.

International consumer interest in quality juniper-based spirits is unflagging. Of course, Dhall & Nash’s gin superstar, Stranger & Sons has been impressing international juries since its inception.

Earlier this year, Stranger & Sons won gold at Gin Masters 2021 after competing with 472 entries from 233 different companies. This is just the latest of multiple awards and gold medals won by this debut spirit.

Stranger & Sons was the first Indian gin to win a Gold-Outstanding medal at the International Wine & Spirit Competition (IWSC) in 2020 in London. It happened to be one of the only 8 gins in the world to receive this award out of 800 brands that participated that year. This was followed by multiple gold medals at The Drinks Business Asia Summer Tasting in Hong Kong (2021), followed by a handful of silver medals at the London Spirits Competition 2021 and San Francisco World Spirits Competition 2021.

Described as “bold and delicious”, the spirit has also won a Master medal at The Asian Spirits Masters 2021. “The palate is wonderful – smooth and silky mouthfeel with no sharp edges or volatile alcohol”, said one of the judges, Bryan Rodriguez, wine, and spirits buyer for Harvey Nichols in London.

Explaining the botanicals, all of which are sourced from India, one of the founders, Sakshi says, “We use a unique citrus peel mix: Gondhoraj lebu, the commonly found Nimbu, Indian Bergamot and Nagpur oranges. With it go coriander seeds, angelica root, cassia bark, liquorice, and warm spices such as pepper, mace and nutmeg.”

Stating that multiple tasting panels were captivated by the aromas and tasting notes, she adds, “Our gin goes beyond the customary juniper and plays up Indian botanicals and spices.” – adding a distinctive twist to the gin category.

At the annual 2021 Gin Masters competition, Stranger & Sons Gin secured a coveted Gold medal in the Contemporary category. The judges were enamoured with the gin’s aromas of “earthy juniper” and flavours of “dried citrus peel” and “bold, vibrant” character on the palate. It was agreed the expression would “stand up well mixed in a gin and tonic” and that it offered something “unique” to the gin world.

Looking back at their awards Sakshi adds, “We started to create history in 2020 as the first Indian Gin to be awarded a Gold-Outstanding Medal at the International Wine & Spirit Competition.” She explains how the founders wanted to create a robust drink, and thus reshape the perception of Indian spirits. “Gin is going through an extremely exciting phase and transcending into mainstream in India. Participating in world competitions has enabled the brand to connect with a global audience and put quality spirits from India on the world stage. It makes us extremely proud.”

We at Dhall & Nash are equally as proud to be the New Zealand distributors of a prestigious new gin brand creating waves on the global spirits scene.

Just as master weavers of the traditional Indian sari use rich colours, silky textures, embellishments, and beautiful motifs, so too the skilful distillers at Stranger & Sons – masterfully create a magically almost ‘mythical’ gin through distilling alchemy of exotic spices, colourful citrus, and invigorating juniper.

What better time to bust out the cool power spirit: Stranger & Sons Gin is the one! Served in boozy-licious classics like the Negroni, the Gibson, the Gimlet or the simple, refreshing Gin & Tonic, this gin will adapt to whatever flavour profile tickles your palate. Let the good times Be-Gin!

“IN A STRANGE SITUATION

NO ONE IS A STRANGER”

We LOVE our fine wines here at Dhall & Nash, yet we also LOVE to indulge in a wee dram of something a tad stronger. That much-needed ‘medicinal’ de-stressor – our hands firmly around a brandy balloon full of liquid amber Cognac or a snifter of glossy Grappa. Ideal to get you through the umpteenth rendition of Jingle Bells or Uncle George’s conspiracy theories! Not to mention they are the most glorious gifts for the friend who has (almost) everything. Indeed, these are ‘silly season helpers’ to ease you joyfully through the holidays…

So, what makes spirits so special in the world of alcoholic bevvies? Here’s a quick look into the magical alchemy of distillation…

While the history of distilling is actually tied to the history of alchemy – yes, we owe liquid confidence to an ancient mystical science – the basic concept of distilling has always been pretty simple: making a harder alcohol from a lower alcohol base.

But why do we have to distill hard liquor? Why can’t we just keep fermenting it to higher and higher ABVs (Alcohol by Volume)? Fermented beverages sit at a much lower alcohol content than spirits, whereas, a typical spirit is 80 proof, which is 40 percent ABV. But as often happens in the science of booze, it’s all about the yeast.

As the yeast eat up the sugars (to make beer or wine, for example) they create alcohol and CO2, delightful waste products. But the more alcohol and CO2 they create, the less sugar there is for them to feed on. And at a certain point (around 14-18% ABV), the alcohol levels become toxic for the yeast. To create anything substantially “hard”, we can’t rely on yeast any further. To get higher ABV alcohol, we have to actually physically separate alcohol from water using evaporation and condensation – aka distilling.

Because alcohol has a lower boiling point than water, distillers can evaporate the alcohol (mostly) by itself, collect the vapours into a tube and use cold temperatures to force the alcohol to condense back into liquid of much higher alcohol content.

For example, when vaporising wine, you take the wholesome middle-cut of the run through the pot still, missing out the poisonous first part and the watery final part, as distillers have learned to do. You then are left with the grape spirit, grappa, eau de vie, or brandy of about 70% ABV.

Now, onto that all-important distillation vessel – Spirits can be made in ‘alembic’ pot stills (where flavour tends to be more important – whiskeys, cognac and similar), column stills (where we want a more neutral flavour, so vodkas, gins, etc.) or using both pot and column stills as a blend, for a sort of ‘best of both worlds’ approach – getting flavour from the pot still, but bulking it out with the cheaper to produce column distilled alcohol.

Many distilled spirits contain colouring ingredients, although the colours of some (e.g. Armagnac, Cognac, Scotch, Malt Whisky, Bourbon, some Rum and others) are derived from a few years’ maturation in oak casks. Yet others, such as Absinthe, certain flavoured vodkas, and some liqueurs obtain their colours from various added flavourings, such as fruit, herbs or spices.

Today the world is going crazy with a bounty of diverse distilled spirits being produced. Overall though, there are just six base liquors that form the foundation of the majority of cocktails and liqueurs. Brandy, gin, rum, tequila, vodka, and whiskey. Each are unique and have distinct styles within themselves. Here’s the basic characteristics of some of these liquors:

“When life gives you eggnog, add a splash of brandy”

Also known as Cognac, Armagnac, Grappa, Spanish Brandy, Pisco, American Brandy, Eau-de-vie, these are distilled primarily from grapes, though sometimes other fruits are used like apples (Calvados), apricots, cherries (Eaux-de-vie) and the like. Typically, they are aged in oak, but this varies according to the style or traditions and are quite often blended. The alcohol content is typically 40% ABV (80 proof).

One of the finest of the fine is our Dhall & Nash staff favourite Hine Cognac. This is truly bottled opulence. Liquid gold. As smooth as silk, blurring the line between wine and spirits. This fabled creation is revered for good reason among even the most discerning drinkers.

Cognac is a type of Brandy named for the town of Cognac in France. The easiest way to explain it would be all Cognacs are Brandy, but not all brandies are Cognac. It must fit strict criteria to be a Cognac rather than just a Brandy:

Firstly, it must hail from the Cognac AOC (Appellation d’Origine Contrôlée). Just as wines labelled Champagne must be from the Champagne AOC. Source of origin and locality is everything to French winemakers, and this extends to Cognac, too. The AOC system is the ultimate guarantee of the authenticity and quality of a product.

But wait, there’s more – within the Cognac AOC, there are seven growing regions or ‘departments’, sometimes referred to as ‘Cru’. There are two major players, of whom have (arguably) the highest reputation – Grande Champagne and Petite Champagne. (Side note: these have nothing to do with the sparkling cuvées that are synonymous with the name). The other five are Borderies, Fins Bois, Bons Bois, Bois Ordinaires and Bois à Terroirs.

Cognacs hailing from the Grande Champagne department of the AOC are considered by some to be the cream of the crop, followed closely by Petite Champagne. If a Cognac is comprised of a blend of these two designations it can be labelled as ‘Fine Champagne’ so long as the portion of Grande Champagne Cognac is 50% or more.

Cognac must be made from a specified grape variety (mainly Ugni Blanc), that has been distilled twice in special copper alembic stills. The designs of such stills are – you guessed it – controlled by law. Once the distillation process has been completed, it must be aged for a minimum of two years in Limousin oak casks.

One of the most frequently asked questions about Cognac is “what’s with the labelling system?” There are V’s and S’s and X’s aplenty – which can lead to a lot of head scratching for anyone who isn’t familiar with Cognac and all its intricacies. The good news is there’s really only four designations of which you need to remember. VS, VSOP, XO and Hors d’âge, and each of them are an indication of age.

VS: has been aged for a minimum of 2 years. VS stands for “Very Special” and can sometimes be represented as three stars.

VSOP: Guarantees at least 4 years of aging. VSOP stands for “Very Superior Old Pale” or “Reserve”.

XO: Until 2018, XO meant a wine was aged for 6 years. It now represents an aging time of 10 years, and the designation “Napoléon” will step in as the label for any brandies aged for 6 years. XO stands for “Extra Old”.

Hors d’âge: or “Beyond Age”. To be labelled Hors d’âge, the Cognac fits the criteria of an XO, but the term Hors d’âge is often used to differentiate Cognacs that represent an even higher level of quality than an XO.

The best bit about these Cognacs is that the label given to a Cognac is determined by the age of the absolute youngest brandy used in the blending. Even in a VS brandy it is possible that some of the blend comes from barrels aged for decades.

For however much we would love to sip an XO after our lavish Xmas dinner, don’t forget to have some fun with the young cognac “H” by Hine – the obvious one is to up the ante and put it in your festive eggnog or on Boxing Day serve it frozen in a shot glass. Or simply over ice with tonic, cider or ginger ale, garnished with a twist of lime, cucumber or rosemary… Go wild!

Another fine example of a Brandy/Eau-de-vie style is Italian Grappa.

We’ve got you covered here at Dhall & Nash with the exquisite Sartori Grappa di Amarone della Valpollicella. Supple, smooth and touched by floral notes with hints of raisins and dried fruits. There’s nothing better than a little glass of quality Grappa to aid the digestion at the elegant conclusion to a lusciously languorous Xmas meal. After all, as they say in Italy: “one devil drives out another”!

So how is Grappa made? Traditionally, it is made from pomace, that is, discarded grape seeds, stalks and stems that are a by-product of the winemaking process. This is the perfect example of a ‘zero waste’ product. The pomace is combined with alcohol, then heated. This allows the mixture to separate, leaving behind a super potent beverage that is bottled and aged for a minimum of 6 months or in the Sartori Grappa di Amarone’s case, 24 months.

Admittedly, Grappa did have a bit of a bad rap initially. When producers first began making it, they took a “mix-and-match” approach and used a blend of pomace from a variety of grapes. It certainly did earn its “firewater” moniker in those days. Then in the 1960s, producers began experimenting by making it with a single grape for a higher quality drink and in some cases adding sugar or herbs for a less intense but more refined flavour.

Today, the world renown digestivo Grappa is a protected name under European law. In order to be called “Grappa”, it must be produced in Italy and made entirely from pomace following a specific distillation method. And absolutely no water can be added!

Grappa can be transparent, golden or brownish. As exactly like for wine, the taste depends on the grapes used to make it, and on the ageing. If aged in wood barrels, the colour turns light gold or darker, and it gets a slightly vanilla taste.

How is Grappa served in Italy? Basically, the best Grappa is savoured sipped from small glasses. But you’ll see in every café the locals add it to their coffee to make caffè corretto (which literally means “corrected coffee”). If you don’t like to mix your coffee with Grappa, you can make an ‘amazza caffe’ (literally, ‘coffee-killer’): the espresso is drunk first, followed by a “rinse” of your cup with some Grappa. Yum! But Grappa’s multiple purposes are not done quite yet. It can also be used to give a twist to a simple fruit salad. You’ll be surprised by the taste! Same with gelato – try to put some Grappa on top of your vanilla, pistachio, or chocolate gelato. Last but not least, put some on meat before barbecuing it. This will give it a special taste and the meat will be more tender. Now that’s a new secret marinade to keep your guests guessing! Buon appetito!

Hopefully you are no longer Bam-BOOZ-led for a Christmas gift – we have it all here at Dhall & Nash with these spirited ideas for pressies to show how much you care!

Happy sippin’ this holiday season.

If one were to bottle opulence, what would you get? Cognac. Liquid gold. Smooth, amber liquid that blurs the line between wine and spirits. This fabled creation is revered for good reason among even the most discerning drinkers. Put on a pedestal where whispers of its prestige swirl at its foot – songs are sung about it and no fine bar is complete without it. But what IS Cognac?

We at Dhall & Nash have just this year introduced the first Cognac brand into our portfolio, Hine, and in doing so we’ve sparked a bit of a Cognac revolution within our own office. No dinner we host is complete without a cheeky Cognac at the end, lately! We live and breathe wine all day every day so to find something that adheres to all the rules and intricacies within the world of wine, yet sits in a sphere of its own has captivated us.

Cognac is a type of Brandy named for the town of Cognac in France. The easiest way to explain it would be all Cognacs are Brandy, but not all Brandies are Cognac. It must fit strict criteria to be a Cognac rather than a Brandy:

• It must hail from the Cognac AOC (Appellation d’Origine Contrôlée). Just as wines labelled Champagne must be from the Champagne AOC. Source of origin and locality is everything to French winemakers, and this extends to Cognac, too.
• It must be made from a specified grape variety (majoritively Ugni Blanc), that has been distilled twice in special copper alembic stills. The designs of such stills are – you guessed it – controlled by law.
• Once the distillation process has occurred, it must be aged for a minimum of two years in Limousin oak casks.

If you’re familiar with French wine, you will be familiar with appellations and the great impact they have on winemaking. The AOC system was formally introduced in the early 20th century when the Law for the Protection of the Place of Origin was passed. This was to guarantee the authenticity and quality of a product.

They are, in Layman’s terms, specific geographic areas wherein each area has its own set of strict rules that are enforced by law and overseen by a specially appointed government bureau (they take reputation very seriously!). If you don’t follow the rules, you don’t get to use the prestigious label name.

There are seven growing regions or ‘departments’ within the Cognac AOC, sometimes referred to as ‘Cru’. There are two major players, of whom have (arguably) the highest reputation – Grande Champagne and Petite Champagne. (Side note: these have nothing to do with the sparkling cuvées that are synonymous with the name). The other five are Borderies, Fins Bois, Bons Bois, Bois Ordinaires and Bois à Terroirs.

Cognacs hailing from the Grande Champagne department of the AOC are considered by some to be the cream of the crop, followed closely by Petite Champagne. If a Cognac is comprised of a blend of these two designations it can be labelled as ‘Fine Champagne’ so long as the portion of Grande Champagne Cognac is 50% or more. Both areas boast shallow clay-limestone, over limestone and chalk.

One of the most frequently asked questions about Cognac is “what’s with the labelling system?” There are V’s and S’s and X’s aplenty – which can lead to a lot of head scratching for anyone who isn’t familiar with Cognac and all its intricacies. The good news is, there’s really only four designations of which you need to remember. VS, VSOP, XO and Hors d’âge, and each of them are an indication of age.

• VS: has been aged for a minimum of 2 years. VS stands for “Very Special” and can sometimes be represented as three stars.
• VSOP: Guarantees at least 4 years of aging. VSOP stands for “Very Superior Old Pale” or “Reserve”.
• XO: Until 2018, XO meant a wine was aged for 6 years. It now represents an aging time of 10 years, and the designation “Napoléon” will step in as the label for any brandies aged for 6 years. XO stands for “Extra Old”.
• Hors d’âge: or “Beyond Age”. To be labelled Hors d’âge, the Cognac fits the criteria of an XO, but the term Hors d’âge is often used to differentiate Cognacs that represent an even higher level of quality than an XO.

The best bit about these Cognacs is that the label given to a Cognac is determined by the age of the absolute youngest brandy used in the blending. Even in a VS brandy it is possible that some of the blend comes from barrels aged for decades.

Our little corner of the world of Cognac rests with Hine. While it isn’t quite one of the big wigs like Rémy Martin or Hennessy, it isn’t a small name and definitely shouldn’t be passed by. Hine was awarded the Royal Warrant in 1962 by Her Majesty the Queen Elizabeth II, and remains the only official supplier of cognac to the British monarchy. Honestly, if it’s good enough for royalty, it’s good enough for us, but its praises don’t end there.

In 1791, Thomas Hine set out from his home in Dorset, England to learn the ins and outs of how Cognac was produced. He was a mere sixteen years old and curious about what went into creating the copper-tinted brandy his father favoured. His timing, however, was most unfortunate as he reached France right in the middle of the French Revolution – not the safest place for an Englishman at the time by any stretch of the imagination. After turning on his heels and attempting to high-tail it out of there, he was imprisoned at the Château de Jarnac. In a strange twist of events, he marries the daughter of the hosts – Françoise-Elisabeth – and in 1817 he retrospectively gave his name to the house which had been established on the banks of the Charente in 1763, before he’d even been born.

Since then, the descendents of Thomas and Françoise-Elisabeth have maintained the Hine Cognac House, and six generations have upheld its prestige. They are proud of the fact their cellar door has seen many a year pass by – all whilst being tended by the Hines. Today, Bernard Hine is at the helm.

The House of Hine cherishes a solid belief: that a great cognac is above all a great white wine.

“The identity of this wine is imprinted beneath our feet, at the heart of a living land that has evolved over thousands of years. Vines form the link between the earth and the heavens, replete with vagaries and caprices. They infuse the grapes with a character extracted from this unique, unparalleled place, imbued with a temporality that commands the here and now. Cognac embodies a perpetual quest for balance between consistency and virtuosity.”

And it was this philosophy that reeled us at Dhall & Nash in – hook line and sinker. We pride ourselves on our deep respect for the families who work their piece of earth until they know it as instinctively as the back of their hand – it etches itself into the bloodline, and to find this reflected so perfectly in the Hine belief was something that spoke to us all. Add to this the admirable way they’ve maintained a real essence of ‘cool’ that keeps up with modern times and remains approachable and fun, whilst marrying this with a real seriousness and respect for tradition and history. It’s rare for a brand to transcend these rather demographic-defining boxes and become a voice for both new generations of cognac-lovers and loyal veterans of the prestigious tipple.

As well as our word, and that of Her Majesty the Queen, there are plenty of critics who sing the praises of this House as well. Jason Wilson for Vinous recently published a piece detailing his love and exploration of Cognac. In this he says,

“…For this report, I’ve pushed beyond the Big Four, beyond the flashy and expensive, and tried to bring you a broad sense of what’s really happening in Cognac. I have covered more than 50 brands and offering reviews and ratings on more than 200 bottles.
I found value and quality among medium-sized producers like Frapin, Hine, Braastad-Tiffon, Pierre Ferrand, Delamain and Bache Gabrielsen, among others.“

The Guardian, too, listed it among the top ten distillers, tours and tastings.

All in all, Hine is the best of not just both worlds – but every world. It is a wine, it is a spirit, and it’s good at being both. It is a fresh, bold and slightly cheeky brand, yet remains serious and true to its origins going back centuries. Whether you’re young, old, a whiskey-lover, or a wine-aficionado, an ‘on the rocks’ fella or you like it with a twist – Hine’s got you covered.